This is a classic snickerdoodle recipe. Because it is made with butter, we think you will find it better than most recipes.
• Spoon the flour lightly into the measuring cups. If you scoop the flour, you will pack the flour into the measure and have too much flour resulting in a drier cookie.
• Do not beat the dough any more than necessary to combine the ingredients. Extra beating will make the cookies tough.
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1 1/3 cups sugar
1/4 teaspoon salt
2/3 cup (10 2/3 tablespoons) butter
2 large eggs
1 teaspoon vanilla
2 1/3 cups flour
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
2 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 375 degrees.
1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla.
2. Add the flour, cream of tartar, and baking soda and mix until combined. Chill the dough for one hour.
3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture.
4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks.